There are two thing I make every week. These muffins and the Rmazan Pide. I look after my 90 year old mother. Both are soft enough for her to comfortably eat. These days, I also make a Nutural leaven bread.
Ingredients
250g oz strong white bread flour, plus extra for flouring
50g of wholemeal Rye or Spelt Flour.
6g fast-action yeast
6g salt
15g/½oz caster sugar
15g/½oz softened butter, cut into small pieces
1 medium free-range egg (about 22g/¾oz), lightly beaten
170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)
oil, for greasing
15g/½oz semolina or polenta, plus extra for dusting
Method
In a bowl add the milk, yeast, salt, sugar, butter, and egg yolk. Mix to combine.
Add the flour and mix until no dry flour left.
Knead the dough using the stretch and fold method for around 5 – 7 minutes. Desired dough temperature 25 – 26C (77-79F).
(Or add ingredients to bread maker pan and mix on pizza setting - 45min).
Cover and proof for 1.5 hours.
Divide the dough into 8 pieces and shape into balls. Approx 70g each.
Final proof 30 minutes+
Sprinkle your pan generously with semolina land place the dough balls in it. Sprinkle more semolina on top.
I use a heavy pan on a low heat. It is important that the pan has reach its max temperature before adding the dough. 4 muffins at a time. 7 minutes flip 7 minutes flip. Then you have to judge, let's say 5 minutes flip 5 minutes flip. Its a long process but they need to be cooked slowly.
Let cool completely and enjoy. I generally half them and then toast . Buttered with a poached egg and a slice of ham works well for me,